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4. Give Ukrainian equivalents of the following:

various types of services, class of establishments, to specialize in, snack service, to provide, to be served, appreciation of the quality and value of the food, menu-card, available dish, buffet, advance preparation, formal dinner, business lunch, garnish, minor detail, аppetizer, delightful way

5. Give English equivalents of the following:

клієнти, розміщення, продаж легких закусок, сидіти за стойкою, збільшувати/покращити, комплексний обід, замовлення їжі з меню, меню (2 варіанта), робочі години, самообслуговування, річниця, велика тарілка, змінювати, картка з іменем гостя, розважати, основна страва

6. Do it:

a) Replace the following definitions using words from the text and make up sentences with them:

1) a meal consisting of a set number of courses with limited choice of dishes offered at a fixed price; 2) a menu having dishes listed separately and individually priced; 3) a meal at which guests help themselves from a number of dishes and often eat standing up; 4) a meal characterized by observation of conventional forms of ceremony, behaviour, dress, etc.; 5) a service of providing light snacks (sandwiches); 6) a light meal eaten in mid-afternoon, usually consisting of tea and cakes, biscuits, or sandwiches.

b) Explain the following in English:

a) place cards; b) patron; c) snack service; d) to enhance; e) minor

7. Divide words into groups of synonyms and antonyms:

minor, changing, home-made, tart, main, fixed, improve, "table d'hote”, patron, pie, increase, to enhance, chief , client, patty, secondary, condiments, customer, unchangeable, pasty, seasoning, major, factory-made, relish, intensify, temporary, marginal

8. Agree or disagree with the following statements:

1. Restaurant is a commercial establishment where meals can be bought and eaten. 2. A la carte is a restaurant meal having unlimited choices with a separate price for each item. 3. Table d'hote is a menu offering a complete meal with unlimited choices of dishes at a fixed price. 4. Buffet is comprised of several first courses, poultry, fish and meat dishes, desserts all served in turns. 5. Many restaurants provide finger service. 6. Snack service is the provision of snacks, cold meat dishes, pies, etc. 7. The services provided by catering establishments are buffet, snack, tea and table d’ hote.

9. Put questions to the italicized words:

1. Different catering establishments provide various types of services. 2. Finger-service is the providing of sandwiches and light snacks. 3. Customers can sit up at the counter or at separate tables. 4. Every restaurant offers you dinners "table d'hote”. 5. The menu gives details and prices of available dishes. 6. “Table d'hote” is cheaper than “table a la carte”. 7. The guests take their plate to the table.

10. Do it:

a) Finish the sentences using vocabulary from the text:

E.g. We decided to choose another venue for our dinner, so we went to another restaurantwhich provides meals a la carte.

1. He was very hungry, so …

2. Oh, I have some troubles with my stomach because of fast food, so …

3. I have invited some friends to tea, so …

4. To order dishes a la carte is too dear for us, so …

5. We would like to have a business lunch in your restaurant, so …

6. What do you think? It is a simple bar and not a luxurious one, so …

7. There is a nice buffet dinner in the dining-hall, so …

b) Fill in the blanks with words from the box:

fast food     buffet    smoking    restaurant    non-smoking    bar

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